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The Espresso Martini exists because in 1983, in a Soho bar, a young model walked up to Dick Bradsell and asked him to make something that would ‘wake me up and then mess me up.’ He combined vodka, fresh espresso, and Kahlua, shook it hard until it foamed, and accidentally invented one of the defining cocktails of the next forty years.

It is the most ordered cocktail in London. Every restaurant in the western world has it on the menu, and every bartender will quietly tell you they hate making them because the foam is finicky and the espresso machine takes forever and there are always seven other tickets in the printer.

The trick everyone misses: the espresso has to be hot. Not warm, not cold, hot. The temperature shock when it hits the ice in the shaker is what makes the foam. Use cold espresso and you get a flat brown drink with no head. The drink lives or dies by that crema.

Three coffee beans on top, in a triangle. Some say it represents health, wealth, and happiness. Some say it is bartender tradition. Most say it is just a way to make the drink look like a finished thought instead of a beige puddle. Whatever the reason, do not skip it.

Espresso Martini

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Vodka, coffee liqueur, fresh espresso, shaken hard until foamy. The cocktail that lets you order coffee at 11pm and pretend it is dinner.
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Prep Time 4 minutes
Total Time 4 minutes
Ingredients Method Nutrition Notes

Ingredients
 

  • 2 oz Vodka
  • 1/2 oz Kahlua (or coffee liqueur)
  • 1 oz Fresh espresso hot, not chilled
  • 1/4 oz Simple syrup adjust to taste
  • 3 Coffee beans to garnish

Instructions
 

Pull the espresso:
  1. Pull a single shot of espresso. Use it hot. The temperature shock against the ice is what creates the famous foam.
Shake hard:
  1. Add vodka, Kahlua, simple syrup, and the hot espresso to a cocktail shaker filled with ice.
  2. Shake hard for 15 to 20 seconds. You want to hear the ice break up. The foam comes from aggressive shaking.
Strain and garnish:
  1. Double strain into a chilled martini glass or coupe. The crema on top should be thick and tan-coloured.
  2. Float three coffee beans on the foam. Why three? Tradition. Health, wealth, and happiness, supposedly.

Nutrition

Calories: 190kcalCarbohydrates: 13gProtein: 0.5gSodium: 0.02mgSugar: 12g

Notes

Cold espresso does not foam. The hot espresso hitting the ice in the shaker is what creates the dense crema you see in photos.
Skip the simple syrup if your coffee liqueur is sweet enough already. Most are. Taste before you pour.
The Dick Bradsell origin story: invented at Soho Brasserie in London in 1983, allegedly when a young model asked for something to 'wake me up and then mess me up.' That is the whole reason this drink exists.
Servings: 1 cocktail
Calories: 190

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Tips That Actually Matter

  • Hot espresso, freshly pulled. Cold espresso ruins the foam. Decent instant in a pinch beats yesterday’s cold coffee from a thermos.
  • Shake hard for 15 seconds minimum. Limp shaking equals limp foam. You should hear the ice cracking against the metal.
  • Chill the glass. Five minutes in the freezer beforehand keeps the crema holding shape for longer. Otherwise the foam collapses by your second sip.

I’m Scotty Boxa. Australian author, professional bad decision maker, and the bloke responsible for the rest of this website.

If this recipe made you laugh, you’ll like the rest of what I do. I write books that are mostly true stories about cocktails, travel, and the disasters that come with both. If you want a starter pack, grab the free PDF below. No email required, just take it.